Sloan's blog

‪#‎TexasQTip‬ ‪#‎TQT‬ ‪#‎TGIF‬ 'Award Winning Ribs' Whether you prefer Baby Backs or Spares...Pork Ribs are Special! Most think that falling off the bone is a good thing...but actually, that is an over cooked, Dry rib. In Competition, perfection, is a clean bite through the rib without it pulling off the bone. To achieve this, first off NEVER BOIL YOUR RIBS! I smoke our ribs at 250-275 for about 3-4hrs. We rub ours with either Vegetable oil or Mustard as an 'adhesive' then we cover with our proprietary seasoning, then a thick coat of our Special proprietary Rub...after the first hour we start spritzing with either apple juice or cidar every 30mins.

‪#‎TexasQTwoferTuesday‬ ‪#‎TQT‬ ‪#‎TexasQTip‬ Low N Slow V. Hot N Fast I was an old school ‪#‎LowNSlow‬ die hard...until I wasn't! I've found that Hot N Fast renders a much more succulent, tender, flavorful Brisket with an Incredible Bark! Couple that with The Hold (previous blog) and you have created some mind blowin Q! I'm smokin 'Hot' at 300 for 6hrs with a 12-14lb USDA Prime Brisket ‪#‎FatCapUp‬. Remember with out The Hold...your efforts will not render the mind blowin Q I spoke of:) Low N Slow is a 12-16 hour process at 225-250. It will render a smokier piece of Q. It is less succulent/juicy...the length of the process dries the meat out! #HOTnFAST #CONVERT #OnceYouGoFastYouNeverGoBack

‪#‎TexasQTip‬ ‪#‎TQTTuesday‬ It's ALL About The Smoke!!! We create a ‪#‎SultrySmokeBath‬ using Dry Pecan Logs with Wet Apple & Cherry Wood. There's nothing like it!!! ‪#‎FruitandNutWood‬ Rules!!! It allows for the Meat, whether Beef or Pork, to Shine!!! It's not overly saturated with Mesquite, Oak or Hickory...you don't just taste Smoke...it enhances the ‪#‎CulinaryBBQExperience‬ ‪#‎SmokeOnTheBrainSauceInMyVeins‬

‪#‎TexasQTip‬ ‪#‎TQT‬ : "The Hold" Holding your Brisket is the most important step in the entire process!! I can't stress this enough!! We have found that after removing the Brisket from the Pit, and letting it vent for 15min, then wrapping it in NonWax Brown Butcher Paper and resting it in a towel lined dry cooler or warming box (no more than 140degrees) for at least 4hrs...Renders the most SUCCULENT tender Brisket with an amazing bark. This process completely allows the juice/water to be re-absorbed into the muscle fibers creating something VERY SPECIAL!!! So..."The Hold" is the "Secret"! ‪#‎SmokeOn‬